Last weekend's BBQ festival made me rethink everything I know about wrapping meat

In my experience, I've always avoided wrapping my brisket, thinking it's not true BBQ. But at the festival, a pitmaster from Kansas City argued that wrapping in foil, or the Texas crutch, is key for juicy results. On the flip side, a Texas pitmaster said going without wrap gives the best bark and flavor. I tasted both, and honestly, they were both great. Now I'm stuck wondering if I've been doing it wrong. What do you all think? Is wrapping a good move, or does it take away from the skill?